Rugelach with Apricot and Pistachio Filling

To roll out dough, use a marble or wooden pin. Roll from the center toward the outside edge, using short, firm strokes and stoppingjust shy of the edge to keep it from becoming too thin. After each roll, rotate the dough a quarter turn to prevent it from sticking to the work surface. Lightly dust the surface and rolling pin with more flour as needed. Beginners may find it easier to roll out dough between 2 sheets of waxed paper, which prevents sticking and tearing.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Rugelach with Apricot and Pistachio Filling
Review 1 for Rugelach with Apricot and Pistachio Filling
5 out of 5
5 out of 5
kmenick
,Pittsburgh
,Pa
Bethel Park, PA
June 4, 2014
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
0points
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Deeeelicious
June 4, 2014
I made these for my daughter's wedding 12/28. People should have been all cookied out from the holiday's but everyone devoured these! I have now been asked to make them for special events: birthday's, grad parties etc. The bakery that did my daughter's wedding cake said they were the best they ever tasted! Thank you WS! I'm ready to bake them again!
Pros: Impressive, Will Make Again
Review 2 for Rugelach with Apricot and Pistachio Filling
5 out of 5
5 out of 5
Beba
,Rego Park
,Ny
July 2, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Apricot rugelicious
July 2, 2013
This was the most delectable rugelach cookie I have ever tasted. I added more pistachios than indicated in recipe because I love nuts and was soooo delicious! Got thumbs up from seven guests who could not stop eating them.
They are so perfect with tea!
Pros: Easy, Appearance, Impressive, Will Make Again